Squidgy chocolate & pomegranate torte0-Valentine's Day
225g unsalted butter, plus extra for greasing
250g dark chocolate (70% cocoa), broken into squares
5 large eggs
225g light muscovado sugar, squished through your fingers to remove any lumps
85g ground almonds
50g plain flour, plus an extra 1 tbsp
For the topping
150ml double cream
100g bar dark chocolate (70% cocoa), roughly chopped
1 tbsp icing sugar, sifted
handful pomegranate seeds
Prep:20 minsCook:30 mins - 35 mins
Cuts into 12 slices
grease a 23cm springform tin, then line the base with parchment. Heat
oven to 180C/160C fan/gas 4. Put the butter and chocolate in a medium
bowl and gently melt together, either over a pan of simmering water or
in the microwave. Stir until smooth, then set aside.
the eggs into a large bowl, add the sugar, then whisk for 5-8 mins with
electric hand beaters until thick, mousse-like and doubled in volume.
Pour the chocolate mix around the edge of the bowl, then fold together
using a large metal spoon until the batter is evenly brown with the odd
ribbon of chocolate appearing. Don’t rush this bit, it’s important to
preserve the bubbles you’ve so carefully made. Sift over the almonds,
flour and ¼ tsp salt, then fold in until even. Slowly pour the batter
into the tin, then use a spatula to get every last bit from the bowl.
Bake on a middle shelf for 30-35 mins, or until the cake is risen and
set on top. Cool the cake in its tin on a rack. The torte may sink and
crack a little, which is fine.
the topping, bring the cream to the boil. Put the chocolate in a bowl
with the icing sugar, then tip the hot cream over it. Leave for a few
mins, stir until smooth, then let it cool and thicken for 10 mins.
Carefully remove the torte from its tin onto a plate, then spread the
icing over the top, letting it drip down the sides. Leave to set for a
few mins, then scatter with the pomegranate seeds and either chill for a
few hours, or serve straight away.